As one of Italy's most celebrated and admired chefs, Moreno Cedroni has helped revolutionize the cuisine of his native country with an avant-garde cuisine focused mainly on the rich ingredients that come from the sea. Over the last 30 years, his creative work attentive to all the details and with precise techniques only helped to elevate his name to the highest level of the best Italian chefs.
Cedroni was only 20 years old when he decided to open, in 1984, his first restaurant, La Madonnina del Pescatore, in Senigallia - a port town which lies on Italy's breathtaking Adriatic coast. No wonder that his recipes are centred on fish and mix fantasy within the skill of using perfect (and fresh) raw materials. He is the creator of Susci (exactly like this, with "c"), an inventive Italian take on traditional Japanese sushi: there are all the precise technique of cuts, but also all the Italian influences by the local produce the chef cooks depending on the catch of the day. For Cedroni, each fish deserves its own preparation. His delicate and creative recipes goes from a raw amberjack served with a sauce of leeks and lemon grass, with violet and basil to a seafood lasagnetta. One of his most famous dishes "the rib chop" was also the subject of a thesis in semiotics, presented by Chiara Buosi. Great ingredients, enhanced by the experience and inspiration of a talented chef like Cedroni, guarantee a great experience at La Madonnina.
Born in Ancona in 1964, Cedroni has successfully combined inspiration and determination for three decades to maintain his position in the restaurant industry. Madonnina del Pescatore was conceived as a traditional restaurant that has undergone a transformation as a fine dining venue, collecting accolades such as three forks at Gambero Rosso - the most influential Italian food guide - and two starts at Michelin guide.
In 2000, he opened Clandestino Susci Bar - a reference point for raw food lovers - in the heart of the most spectacular scenery of the coast of the Adriatic, in Portonovo, province of Ancona: a wild and rich oasis of Mediterranean vegetation where he serves his acclaimed susci recipes. In 2003 he began producing in his laboratory workshop some gourmet preserves and the same year he opened the first delicatessen fish in the world, Anikò, also in the town of Senigallia, to serve deli recipes made of fish and seafood, such as a shrimp hot dog and his tuna bresaola. In 2010 joined Moschino to create an urban version of his Clandestino Susci Bar in the fashion brand’s luxury hotel in Milano. He also runs Moreno at Baglioni, situated inside Kensington’s lush Baglioni London Hotel.
The Italian chef has received several awards and recognitions including the Sun of Veronelli and Swedish Seafood Award Kungsfenan Awards for his mastery and technique in handling the raw material, for the creativity and ability to have merged tradition and innovation in his kitchen.
Cedroni’s books include Sushi & Susci, which offers his Italian approach on Japanese sushi, and Multipli di Venti, recounting his first twenty years in the culinary world. In 2010 Maionese di Fragole, published by Mondadori, came out in 2011, the first fictional book teaching how to get children to eat vegetables. Cedroni has worked with and has offered consulting services to many companies, including Moschino, San Resort, Martini, Lavazza, San Pellegrino and McCann.